Latte Pound Cake
Indulge in the rich, coffee-infused decadence of Latte Pound Cake, a dessert that blends the best of your favorite café flavors with the comfort of home baking. This moist, buttery pound cake features a hint of espresso in both the batter and the luscious glaze, delivering a perfect balance of sweetness and bold coffee notes. Ideal for coffee lovers, this cake is made with pantry staples like unsalted butter, granulated sugar, and all-purpose flour, with the star ingredient—instant espresso powder—adding a sophisticated twist. Topped with a silky latte glaze made with brewed espresso, powdered sugar, and heavy cream, every slice is as visually stunning as it is flavorful. Perfect for brunch, dessert, or a cozy afternoon treat, this cake pairs beautifully with a cup of coffee or tea, making it a must-try for any occasion. Bake it today to savor a slice of café-style comfort at home!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 4 eggs
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 0.75 cup whole milk
- 2 tablespoons instant espresso powder
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons brewed espresso (cooled)
- 1 tablespoon heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease a standard loaf pan with butter or non-stick baking spray. Line the bottom with parchment paper for easy removal.
In a large mixing bowl, use an electric hand mixer or stand mixer to cream together the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
In a small bowl or measuring cup, combine the whole milk, instant espresso powder, and vanilla extract, stirring until the espresso powder dissolves.
Gradually add the dry flour mixture to the butter mixture in three additions, alternating with the milk mixture in two additions. Begin and end with the dry ingredients, mixing just until combined after each addition. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan lightly on the countertop to remove air bubbles.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, you can tent it with aluminum foil during the last 15 minutes of baking.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
To make the latte glaze, whisk together the powdered sugar, brewed espresso, and heavy cream in a small bowl until smooth and pourable. If the glaze is too thick, add a few drops of cream or espresso to reach the desired consistency.
Once the cake has completely cooled, drizzle the glaze evenly over the top. Allow the glaze to set for at least 10 minutes before slicing.
Serve the Latte Pound Cake with a cup of coffee or tea. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.2 g | 164% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1029 mg | 343% | |
| Sodium | 2240 mg | 97% | |
| Total Carbohydrate | 621.9 g | 226% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 427.9 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 398 mg | 31% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1094 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
